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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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![]() "sf" > wrote in message ... > On Thu, 3 Jul 2014 16:00:53 -0700, "Julie Bove" > > wrote: > >> >> "sf" > wrote in message >> ... >> > This is Tony Gemignani of Tony's Pizzas in San Francisco. >> > http://sf.eater.com/archives/2014/03...napoletana.php >> > http://tonyspizzanapoletana.com/ It is not the exact video as the one >> > from Bruce Aidells Pizza Margherita episode, but it's similar. He's >> > hot and tired in this one and doesn't go into all the details he went >> > into on the video that no one can play. One of the missing details is >> > why they use a perforated peel. >> > >> > http://www.youtube.com/watch?v=InDwfZmSikI >> > >> > The peel shown is different too. The one in this video is a standard >> > perforated peel that anyone can find on the internet, but the one he >> > used on Bruce Aidells show looked like they had drilled huge holes in >> > a standard unperforated metal peel. >> > >> > I found an inexpensive metal pizza peel (under $20) on the Target >> > website that I may buy to drill holes in, if I don't find something >> > similar locally. I definitely want a short handle like that one has. >> >> Pizza looks burnt. > > That's what happens when it's cooked at 900° (near an open fire) and > people pay a lot of money for their pizza to look that way. > I wouldn't! |
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